Filo Pastry Pie with Beef, Spinach and Gruyère
This was an experimental dinner. Pie is neither new nor especially exciting, but it is always fun to try something a little different.
I had a packet of filo pastry in the freezer and wanted to use it for something other than spring rolls or samosas, so it became a pie.
Start with a pie dish and brush it with melted butter so the filo does not burn on the bottom.
Lay the filo sheets with one point towards the centre of the dish. Add the remaining sheets so they overlap, brushing each layer with butter or lightly beaten egg yolk to help them stick together.
Add the filling and fold the filo over the top of the pie.
For the filling
- 500 g minced beef
- A little bacon
- ½ onion
- A generous amount of spinach
- 3 eggs and a little milk for the custard
- Salt and pepper
- Some leftover Gruyère
Fry the minced beef with the onion and spinach. Whisk the eggs and milk together and grate the cheese. Put the meat filling into the dish first, pour over the egg mixture and stir gently. Add the cheese, then cover the pie with the filo. You can also put the cheese on top of the pastry if you prefer.
Bake in the centre of the oven at about 180°C until the filo is crisp and golden.
The pie tasted excellent—not entirely unlike an enormous spring roll, which was perhaps to be expected when using filo pastry.
